with chef Patrick Ho from Fortuna Hanoi Hotel

This super tasty and easy-to-make dessert is a perfect choice for weekend dinner parties. Cheers!

Ingredients: serves 6

• 140 g caster sugar 
• 100 ml fresh cream, lightly whipped
• 4 fresh egg 
• 500ml milk 
• 60g plain flour 
• 1 packets puff pastry, naturally thawed
• 75g icing sugar (approx)

- 500g strawberries 

- 1 tsp vanilla essence 

Chef Patrick Ho

Method:

To make custard filling:

• Whisk together the egg yolks and sugar until light and frothy mixture, then sieve in flour.
• Pour the milk into a saucepan and add the vanilla extract, bring to the boil.
• Once boiled, pour the boiling milk over the egg mixture.
• Return to the heat and boil continuously, whisking for approximately 3–5 minutes until thickened.
• Allow to cool.
• When the custard has cooled down fold in the whipped cream.
• Chill in the fridge until needed.

To make the pastry:

• In the meantime, preheat the oven to 190°C.
• Lightly dust your work surface with some sifted icing sugar.
• Once the block of puff pastry has defrosted cut it in two and roll each half into an even sized rectangle.
• Cut the pastry into 4 strips (30cm x 6cm approximately).
• Prick the pastry strips lightly all over with a fork and transfer it to a flat baking sheet.
• Bake in the oven for approximately 10-15min until the pastry is nice and crisp.
• When the pastry comes out of the oven dust generously with icing sugar and using a chef’s blow torch or the grill from the oven caramelise the top of the pastry.
• Store until required.

To assemble:

• Lay a piece of the caramelised pastry on the work surface and pipe with some of the custard filling on top.
• Arrange some sliced strawberries and then another piece of pastry on top.
• Repeat this 2 more times.

You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn |fortuna.vn.